"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Hot Corn Dish, by Nancy Hvam, is from The 2009 Zens Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can cream style corn 1 can whole kernel corn 1 pack corn mix (jiffy) 8 or 16 oz shredded cheese 1 small onion chopped 1/2 green pepper chopped 1 stick butter 3 eggs slightly beaten salt to taste
Melt butter in skillet saute onions and green pepper. Set aside and add corn muffin mix ,cheese, salt and eggs. Pour mixture into greased casserole dish. Bake uncovered at 350º for 45 minutes or until done.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.